Pan-fried Steaks with Pesto Sauce

Preparation time : 5 minutes

Cooking time : 6-8 minutes, turning once

Oven Temperature :

Serves : 2

Take

Ingredients

2 lean lamb steaks*

Parsley Pesto:
6 large handfuls of flat leaf parsley
3 cloves garlic, peeled and crushed
45ml/3tbsp pinenuts or walnuts
85g/3oz Parmigiano Reggiano cheese
150-200ml/¼-1/3 pint extra virgin olive oil
15ml/1tbsp sunflower oil
30ml/2tbsp half fat crème fraîche
30ml/2tbsp milk
2 cherry tomatoes, quartered (optional)
Salt and freshly milled black pepper
Freshly chopped flat leaf parsley, to garnish

Make

Prepare the parsley pesto: Place all the pesto ingredients except the extra virgin olive oil in a food processor or blender and mix. Scrape any pesto from the sides of the bowl before slowly adding the oil, until a thick green sauce is achieved. If a thinner sauce is required add more oil.
Heat the sunflower oil in a non-stick pan and fry the lamb steaks according to preference. Remove from the pan and keep warm.
Add the crème fraîche, milk, 1-2 tbsps of the parsley pesto and the tomatoes, if using. Season and simmer gently for 1-2 minutes.
Garnish with freshly chopped parsley and serve the steaks with the sauce, baby new potatoes and dressed salad leaves.